Go Back
Grilled chicken avocado corn bowl with rice, charred corn and fresh avocado
Nimble Chef

Grilled Chicken Avocado Corn Bowls

Juicy lime-marinated grilled chicken, smoky charred corn, creamy avocado, and warm rice come together in these fresh summer bowls. A quick, better-for-you meal that's easy enough for a weeknight and perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts or thighs
  • 3 tbsp olive oil
  • 3 tbsp fresh lime juice
  • 3 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 ears fresh corn, husked
  • 2 ripe avocados, diced
  • 2 cup cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup crumbled cotija or feta cheese (optional)
  • lime wedges, for serving

Equipment

  • outdoor grill or grill pan
  • Small mixing bowl For the marinade.
  • Large mixing bowl For coating the chicken.
  • Meat thermometer To check chicken doneness.
  • chef's knife
  • Cutting board
  • tongs For turning the chicken and corn on the grill.

Method
 

  1. Whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper in a bowl. Add the chicken and turn to coat. Marinate for at least 20 minutes, or up to 1 hour in the fridge for deeper flavor.
  2. Heat a grill or grill pan over medium-high heat. Brush the husked corn lightly with oil and grill, turning every couple of minutes, until charred in spots, about 8 to 10 minutes. Let cool slightly, then slice the kernels off the cobs.
  3. Grill the marinated chicken over the same hot grill, about 5 to 6 minutes per side, until it reaches an internal temperature of 165°F. Avoid moving it too much so it develops a good sear.
  4. Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing.
  5. Divide the cooked rice or quinoa among bowls as the base.
  6. Top with sliced chicken, charred corn, diced avocado, halved cherry tomatoes, red onion, and chopped cilantro.
  7. Sprinkle with crumbled cotija or feta cheese if using.
  8. Finish each bowl with a squeeze of fresh lime juice and a pinch of salt just before serving.

Notes

Let the chicken rest for at least 5 minutes after grilling to keep it juicy. Cut the avocado fresh right before serving or storing rather than prepping it a day ahead, as it browns even with lime juice added. Store cooked chicken, corn, and rice together for meal prep, but keep avocado, tomatoes, and herbs separate until ready to eat.